Smoke a Whole Chicken

Total Time (5 Lb Chicken): Various

Brine Time: 4-24 Hours

Prep Time: 5-7 Minutes

Cook Time: 3 Hr 45 Min - 5 Hours (45-60 Minutes per Lb)

Rest Time: 15-20 Minutes

Directions:

Dry brine your chicken for a cleanly bronzed and crisp skin. First, remove innards and rinse your chicken. Pat it dry with paper towels. Now sprinkle and rub 1 Tablespoon of Coarse Kosher Salt evenly across the skin. Do this at least 4 hours prior to your cook.

Place on a large plate or serving dish and set the chicken in the refrigerator until 15-20 minutes prior to cook time. Your chicken will likely leak more fluid during this time so make sure to use a plate/dish with a beveled edge to keep your fridge clean.

Add rub.

Set smoker to 225 Degrees Fahrenheit.

Cook chicken until internal temperature reaches 140-145.

Brush generously with olive oil.

Optional: Add BBQ Sauce of choice

Increase smoker temperature to 350 so that the additional heat and olive oil create a bronze and crisp skin.

Remove from heat when the thickest part of the chicken breast reaches 165 degrees Fahrenheit (Thigh temp will be closer to 175 at this point).

Ingredients:

• 2 Teaspoons Chili Powder

• 2 Teaspoons Brown Sugar

• 1 1/2 Teaspoons Freshly Cracked Pepper

• 1 Teaspoon Garlic Powder

• 1/2 Teaspoon Mustard Powder

• 1/2 Teaspoon Paprika

• 1/2 Teaspoon Chipotle Powder

• 1/2 Teaspoon Onion Powder

• 1/2 Teaspoon Ground Cumin

  Mix ingredients in bowl and add to chicken 15-20 minutes prior to smoking.

Optional: Add slices of a citrus or sweet fruit for added flavor (1x Lime/lemon/orange or slices or pineapple)